Heat oil and butter or ghee in a large deep pan over medium heat. Add sliced onion, fennel and curry leaves and cook for at least 12 minutes until the onions and fennel have lost their moisture and are glazed in appearance.

Cook for 10 minutes on low to medium heat, then add the potatoes and salt and stir to mix well.

Add the coconut cream, water and tinned tomatoes and bring to a quick boil. Press down onto a baking sheet before placing in a hot oven and baking for an hour, until the potatoes are cooked but still firm and not falling apart.

Garnish with coriander or curry leaves.

Note: For a nutritious nutty flavour add a can of brown organic lentils at Step 4.